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UNITED    STATES    FOOD    AEf^INISTRATIOth 


n  JUN13  ^'m  r\ 


Desserts  for  100 

Using  Little  Sugar 

Suitable  for  Hotels,  Boarding 
Houses,  Institutions 


i 


These  recipes  have  been  tested  in  the 
U.  S,  Food  Administration  Cafeteria 
in  the  headquarters  building  at  Wash- 
ington, where  seven  hundred  people  are 
served  daily.  Hie  cafeteria  has  used 
only  fifty  pounds  of  sugar  in  serving 
six  thousand  meals 


August.  1918 


WASHINGTON 

GOVERNMENT  PRINTING  OFFICE 

1918 


How  can  sweetness  be  secured  by 

other  means  than  by  the 

use  of  sugar? 


riRST.  By  using  foods  containing  natiual  sugars. 
•^        Fruits,  milk,  and  some  vegetables  contain  sugar. 
Use  plenty  of  these  and  you  will  not  need  so  much 
sugar. 

CECOND.  By  using  other  sweetening  agents. 
^     Honey,  maple  sirup,   maple  sugar,   molasses,  sor- 
ghum, com  sugar,  com  sirup,  glucose,  and  malt  sirup  are 
good  substitutes  for  sugar. 

Use  the  sugar  substitute  that  is  most  plentiful  In  your 
locality. 

Two  pounds  of  sugar  a  month  for  each  person  means 
approximately  I  ounce  a  day. 

One  ounce  is  equal  to  6  level  teaspoons. 

If  3  teaspoons,  or  X  ounce,  is  used  for  cereals,  fruits, 
and  beverages,  there  is  left  3  teaspoons,  or  H  ounce,  for 
use  in  cooking. 

If  dessert  is  served  twice  a  day,  each  portion  should 
not  contain  more  than  X  ounce  of  sugar. 

These  measurements  are  based  on  the  usual  household  teaspoon  and  not  on 
the  standard  teaspoon. 

Use  desserts  that  do  not  depend  upon  sugar  for  their 
texture.  Sugar  substitutes  will  give  the  desired  sweet- 
ness. In  cakes  not  quite  the  same  product  is  secured 
with  all  sugar  substitution,  but  in  all  other  desserts  equally 
satisfactory  results  may  be  obtained. 

75618*— 18  (2) 


The  following  substitutions  on  the  basis  of  weight 
have  proved  satisfactory 
First — 

(a)  I  f  part  honey  or  maple  sirup  is  used,  reduce  the  weight  oj 

the  sweeteners  one-fourth.     Divide  the  remaining  weight 
equally  between  sugar  or  honey  or  maple  sirup. 

(b)  If  further  substitution  is  desired,  use  one-fourth  of  the  remaining 

weight  in  sugar  and  three-fourths  in  honey  or  maple  sirup. 
Example: 

If  the  recipe  calls  for  4  pounds  of  sugar,  use  3  pounds  of  sweeteners. 
In  (a)  use  1  ^  pounds  sugar  and  1  ^2  pounds  honey  or  maple  sirup. 
In  (i)  use  ^  pound  sugar  and  2^-^  pounds  honey  or  maple  sirup. 

Second — 

(a)  If  part  glucose  or  com  sirup  is  used,  keep  the  same  weight 

of  sweeteners.     Use  one-half  sugar,  one-half  glucose  or 
com  sirup. 

(b)  If  further  substitution  is  desired,  use  one-lourth  sugar  and 

three-fourths  glucose  or  com  sirup. 
Example: 

If  the  recipe  calls  for  4  pounds  of  sugar — 

In  (a)  use  2  pounds  sugar  and  2  pounds  glucose  or  corn  sirup. 
In  (J)  use  1  pound  sugar  and  3  pounds  glucose  or  corn  sirup.* 

(c)  If  com  sirup  or  glucose  is  used  to  entirely  replace  the  sugar, 

increase  the  weight  one-fourth. 

Example: 

If  the  recipe  calls  for  4  pounds  sugar,  use  5  pounds  of  glucose  or  com  sirup. 

Third— 

(g)  If  part  sorghum  or  molasses  is  used,  keep  the  same  weight 
of  sweetener.  Use  one-half  sorghum  or  molasses  and 
one-half  sugar. 

(b)  If  further  substitution  is  desired  use  three-fourths  sorghum  or 

molasses  and  one-fourth  sugar. 

(c)  When  chocolate  or  other  strong  flavors  are  used,  sorghum  or 

molasses  may  be  used  to  entirely  replace  the  sugar. 

Before  using,  it  is  well  to  neutralize  the  acid  in  the  sorghum  by  adding  2  level 
teaspoons  of  soda  to  each  gallon  of  sorghum  and  boiling  for  several  minutes. 

Fourth — 

(a)  If  part  com  sugar  is  used,  keep  the  same  weight  of  sweeteners. 

Use  one-half  com  sugar  and  one-half  cane  sugar. 

(b)  If  further  substitution  is  desired,  use  three-fourths  com  sugar 

and  one-fourth  cane  sugar. 

NOTEl. — In  all  cases  where  liquid  substitutes  are  used  reduce  the  original 
amount  of  liquid  1  cup  for  every  quart  of  substitute  used,  or  |^  of  a  cup 
for  every  pound  of  substitute  used. 

(3) 


DESSER  TS   FOR    100 


Cake 

3  pounds  fat 
2X  pounds  sugar 
^  quart  or  2^  pounds  light  sirup 
1  ^  ounces  soda 
I  }4  ounces  salt 
20  eggs 

1  ^2  quarts  milk 
2^  ounces  cream  tartar 

3  pounds  com  flour 

3  pounds  wheat  flour 

I  tablespoon  vanilla 

Cream  thoroughly  the  fat  and  the  sugar. 
Add  the  soda  and  salt. 

Add  alternately  the  sirup  and  the  eggs,   creaming  after  each 
addition. 
Add  the  milk  and  vanilla. 
Add  flours  sifted  with  the  cream  tartar. 
Bake  in  a  moderately  hot  oven  or  at  about  360°  F. 
This  cake  may  be  varied  by  adding  any  one  of  the  following: 

(a)  IJ^  pounds  nut  meats. 

(b)  3  pounds  raisins  or  other  fruit. 

(c)  1  ^2  pounds  coconut. 

(a)  ^  pound  chocolate.    (If  chocolate  is  used,  increase  the  milk 
to  2  quarts.) 


Cake  for  Cottage  Pudding 

3  pounds  fat 

I  )4  pounds  sugar 

1  quart  or  3  pounds  light  sirup 

2  ounces  soda 
1 X  ounces  salt 

10  eggs 

2  quarts  milk 

4  ounces  cream  tartar 

3  fwunds  wheat  flour 

3  pounds  com  or  rice  flour 

Cream  thoroughly  the  fat  and  the  sugar. 
Add  the  soda  and  the  salt. 

Add  alternately  the  sirup  and  the  egga,  creaming  after  each 
addition. 
Add  the  milk  and  vanilla. 
Add  the  flours  sifted  with  the  cream  of  tartar. 
Bake  in  a  moderately  hot  oven  or  at  about  360°  P. 


USING  LITTLE  SUGAR 5 

Maple  Sauce  for  Cottage  Pudding 

APPROXIMATELY  10  QUARTS 

8  quarts  milk 
IX  quarts  or  3^  pounds  maple  sirup 
2  ounces  salt 
12  ounces  cornstarch 

Heat  7  quarts  of  the  milk  to  the  boiling  point  in  a  doiiMp  boileT 
Add  the  maple  sirup  and  salt. 

Add  carefully  the  cornstarch  mixed  with  1  quart  of  the  cold  water 
Cook  for  20  minutes;  stir  to  prevent  lumping. 

Gingerbread 

APPROXIMATELY  100  PORTIONS 

1  cup  or  1 2  ounces  light  sirup 
1 0  ounces  fat 

1  ^  ounces  soda 

2  ounces  salt 

I  ounce  ginger 

1  ounce  cinnamon 

^  ounce  mace  or  allspice 
6  eggs 

I X  quarts  molasses 

2  quarts  buttermilk  or  sour  milk 
4  pounds  barley  flour 

Cream  the  fat  and  sirup. 

Add  spices,  salt,  soda,  and  cream. 

Add  the  eggs  and  beat  in  well. 

Add  the  molasses  and  mix. 

Add  the  buttermilk  and  mix. 

Add  the  rifted  flour  and  mix. 

Bake  in  sheet  pans  in  a  moderate  oven. 

Vanilla  Cookies 

100  COOKISS 

1  pound  light  sirup  or  Mi  cupi 
1  pound  sugar 
1  pound  fat 

X  ounce  soda 
1  ounce  salt 
8  eggs 

1  cup  milk 


DESSER  TS   FOR    100 


Vanilla  Cookie*— Continued 

3  pounds  wheat  flour 
1  pound  com  flour 
1  ounce  cream  tartar 
1  tablespoon  vanilla. 

Cream  thoroughly  the  butter,  sugar,  sirup,  salt,  and  soda. 
Add  the  eggs  and  mix. 
Add  the  milk  and  mix. 

Add  the  flours  and  cream  tartar  sifted  together. 
Roll  out,  cut  in  'desired  shapes,  and  bake  in  a  moderately  hot 
oven. 

Coconut  Cream  Pie  Filling 

12  PIES— 10-INCH  PLATE 

3^  quarts  milk 

3^  quarts  water 

3^  cups  or  2^  pKjunds  honey;  or, 

I  }/2  quarts  or  4  j^  p>ounds  light  sirup 

1  pound  6  ounces  cornstarch 
1 X  ounces  salt 

15  eggs  , 

2  pounds  coconut 

Heat  the  milk  and  the  water  in  a  double  boiler  to  the  boiling  point 

Add  the  honey. 

Mix  the  cornstarch,  salt,  and  eggs. 

Add  to  the  hot  mixture. 

Cook  for  20  minutes;  stir  to  prevent  lumping. 

Add  the  coconut. 

Lemon  Pie  Filling 

12  PIES— 10-INCH  PLATE 

5  quarts  of  water 

6  pounds  or  approximately  2  quarts  light  nnq|> 
2  teaspoons  salt 

1  yi  pounds  cornstarch 
1  yi  dozen  eggs  or  40  egg  yolks 
32  lemons  or  I  quart  lemon  juice 

Heat  4  quarta  of  the  water  to  the  boiling  point. 

Add  the  sirup  and  the  salt. 

Add  the  cornstarch  mixed  with  1  quart  of  the  water. 

Cook  for  20  minutes;  stir  to  prevent  lumping. 

Add  the  slightly  beaten  eggs  or  egg  yolks. 

Cook  for  5  minutes  or  untilyolks  are  set;  stir  to  prevent  lumping. 

Remove  from  the  fire. 

Add  the  lemon  juice. 


USING   LITTLE   SUGAR 

Raisin  Pie  Filling 

APPROXIMATELY  12  PIES— 10-INCH  PLATE 

9  pounds  seedless  ra  sins 
83^  quarts  water 
f^  quart  or  2X  pounds  light  sirup 
1  pound  cornstarch 

Wash  the  raisins. 

Soak  over  night  in  7  J  quarts'of  water. 

Add  the  sirup. 

Heat  to  the  boiling  point. 

Add  the  cornstarch  mixed  with  1  quart  water. 

Stir  to  prevent  lumping. 

Cook  for  30  minutes. 

Meringue  for  Pie 

12  PIE&-IO-INCF  PLATE 

20  egg  w^hites 
1 X  quarts  or  3^  pounds  light  sirup 

Cook  the  sirup  to  108°  C.  ^226°  F.)  or  boil  for  5  minutes. 

Add  the  cooked  sirup  gradually  to  the  stiflBy  beaten  egg  whites. 

Beat  until  cool. 


Spread  over  the  pies. 
Brown  in  the  oven. 


Pie  Pastry 


1  }4  pounds  wheat  flour 

j/i  pound  barley  flour 

1  ounce  salt 

I  pound  fat 

1  pint  water 

Sift  together  flour  and  salt. 

Add  fat.    Chop  or  rub  until  well  mixed. 

Moisten  with  the  water. 

Roll  out  and  bake  before  adding  the  filling. 

Brown  Betty 

APPROXIMATELY  100  POBTIONi 

12  pounds  apples 

1 K  quarts  or  4}4  pounds  light  sirup 
6X  pounds  cake  crumbs 

2  teaspoons  nutmeg 

2  teaspoons  cinnamop 


8 DESSER  TS   FOR    100 

Brown  Battjr^-Continufld. 

Make  an  apple  sauce  of  the  apples  and  sirup. 
Spread  one-half  of  the  cake  crumbs  on  the  bottom  of  greased  bak- 
ing dishes. 
Add  one-half  of  the  apple  sauce. 
Sprinkle  with  one-half  the  cinnamon  and  nutmeg. 
Cover  with  the  remainder  of  the  cake  crumbs. 
Add  the  remainder  of  apple  sauce. 
Sprinkle  with  the  remainder  of  the  spices. 
Brown  in  the  oven. 
Serve  with  a  lemon  sauce. 

Lemon  Sauce 

4  quarts  water 
1^  quart  or  2X  pounds  light  sirup 
}/2  cup  or  6  ouDces  maple  sirup 
)4  ounce  stick  cinnamon 

6  ounces  cornstarch 
12  lemons 

Heat  3  quarts  of  the  water  to  the  boiling  point. 

Add  the  sirup,  maple  sirup,  and  cinnamon. 

Add  the  cornstarch  mixed  with  1  quart  of  the  cold  water. 

Boil  for  20  minutes;  stir  to  prevent  lumping. 

Remove  the  cinnamon. 

Add  the  lemon  juice. 

Baked  Custard 

APPROXIMATELY  100  PORTIONS 

1 1  auarts  milk 
2  dozen  eggs 
I  ^  quarts  or  3X  pounds  light  sirup 
2  ounces  salt 
2  tablespoons  vanilla 

Scald  the  milk. 

Beat  the  sirup,  eggs,  and  salt  together. 

Add  to  the  above  mixture  1  quart  of  the  scalded  milk. 

Add  the  mixture  to  the  remainder  of  the  scalded  milk. 

Add  the  vanilla. 

Pour  the  custard  into  custard  cups. 

Place  the  filled  custard  cups  in  pans. 

Pour  hot  water  into  the  pan  until  the  custard  cup  Is  surrounded 
to  one-fourth  of  its  depth  by  water. 

Bake  in  a  moderately  hot  oven  until  the  custard  is  firm  or  from 
15  to  25  minutes. 

When  a  silver  knife  comes  out  clean,  the  custard  is  done. 


USING   LITTLE   SUGAR 9 

Baked  Indian  Pudding 

APPROXIMATELY  100  PORTIONS 

1 2  quarts  milk 
2  ounces  salt 
1  ^2  quarts  or  4^  pounds  light  sirup 

2  pounds  commeal 

I  }^  pounds  shredded  coconut 

3  tablespoons  cinnamon 

1  tablespoon  mace 

Heat  the  milk  in  a  double  boiler  to  the  boiling  point. 
Add  the  sirup  and  salt. 
Add  the  commeal,  stirring  constantly. 
Cook  for  20  minutes. 
Add  all  other  ingredients. 
Poiu"  into  buttered  baking  pans. 
Bake  in  a  slow  oven  for  1  hour. 
Serve  with  milk  or  cream. 
Variation: 

(a)  i  pound  of  raising  may  be  substituted  for  the  coconut. 

(b)  1^  quarts  of  molasses  may  be  substituted  for  the  sirup. 

(c)  The  coconut  may  be  omitted. 

Chocolate  Cornstarch  Pudding 

APPROXIMATELY  100  PORTIONS 

10  quarts  of  milk  or  5  quarts  milk  and  5  quarts  water 
1  ^  pounds  chocolate 

2  ounces  salt 

2  quarts  or  6  pounds  light  sirup 
1  pound  cornstarch 

20  eggs 

3  tablespoons  vanilla 

Heat  9  quarts  of  nulk  in  a  double  boiler  to  the  boiling  point. 
Add  the  melted  chocolate. 
Add  the  salt  and  sirup. 

Add  the  cornstarch  mixed  with  1  quart  of  cold  milk. 
Cook  for  20  minutes;  stir  to  prevent  lumping. 
Add  the  slightly  beaten  eggs  and  cook  tor  6  minutes;  atir  to  pr»> 
"r«nt  lumping. 
Add  the  vanilla. 
Serve  with  light  or  heavy  cream. 
Variation*: 

(a)  The  eggs  may  be  omitted  and  cornstarch  Increased  to  1) 

pounds. 
(6)  The  eggs  may  be  separated  and  the  yolks  added  in  place  of 
the  whole  egg  and  the  whites  beaten  stiff  and  added  with 
the  vanilla.    This  gives  a  lighter  pudding. 


W  ' DESSERTS   FOR    100 

Chocolate  Sauce  for  Ice  Cream 

approximatelVs  quarts 

85^  pounds  light  sirup  or  2^  quarts 
2%  pounds  chocolate 

4  ounces  butter 

2  tablespoons  vanilla 

2  cups  hot  water 

Cook  the  sirup  to  110°  C.  (230°  F.)  or  for  about  8  minutes. 

Cool  for  5  minutes,  add  the  melted  chocolate,  butter,  and  vanilla. 

Beat  thoroughly. 

Fruit  Souffle 

APPROXIMATELY  100  PORTIONS 

6  pounds  cake  crumbs 
10  quarts  of  pastry  cream  (see  recijie) 
2  quarts  of  diced  or  cut  fruit 

Place  the  cake  crumbs  in  the  bottom  of  custard  cups. 
Fill  the  cups  to  within  three-fourths  inches  of  the  top  with  pastry 
cream. 
Add  the  diced  or  cut  fruit. 
By  means  of  a  pastry  tube  add  the  meringue. 

Meringue 

20  egg  whites 
1 X  quarts  or  3^  pounds  light  sirup 

Cook  the  sirup  to  108°  C.  (226°  F.)  or  boil  for  5  minutes.  Add  the 
sirup  gradually  to  the  stiffly  beaten  egg  whites  and  beat  xmtil  cool. 

Bake  the  pudding  in  a  slow  oven  until  the  meringue  is  golden 
brown. 

Pastry  Cream 

APPBOXIICATELY  10  QUAKTB 

8  quarts  milk 

1  quart  or  3  pounds  maple  sirup;  or. 
I  ^  quarts  or  dX  pounds  light  sirup 

2  ounces  salt 

1  pound  cornstarch 

8  eggs 

1  tablespoon  vanilla 


USING   LITTLE   SUGAR  11 


Pastry  Cream— Continued. 

Heat  7  quarts  of  the  milk  in  a  double  boiler  to  the  boiling  point. 

Add  the  sirup  and  salt. 

Add  the  cornstarch  mixed  with  1  quart  of  the  cold  milk. 

Cook  for  20  minutes;  stir  to  prevent  lumping. 

Add  the  slightly  beaten  eggs. 

Cook  for  5  minutes  or  until  yolkfl  are  set;  stir  to  prevent  lumping. 

Remove  from  the  fire. 

Add  the  vanilla. 


Pineapple  Bavarian  Cream 

8  ounces  granulated  gelatin 
2}4  quarts  cold  water 
1 K  quarts  or  4j^  pounds  light  sirup 

1  tablespoon  salt 

2  quarts  pineapple  juice 
4X  quarts  thin  cream 

1  quart  diced  pineapple  or  the  fruit  from  one  No.  10  can  of 
pineapple 

Soak  the  gelatin  in  1  quart  of  cold  water. 

Heat  li  quarts  of  water  and  sirup  to  the  boiling  point. 

Pour  the  hot  liquid  over  the  soaked  gelatin. 

Add  the  pineapple  juice  and  salt. 

Allow  the  mixture  to  cool. 

Beat  the  cream  to  a  froth. 

Add  the  cooled  mixture  to  the  beaten  cream. 

Fold  in  the  diced  fruit. 


Pineapple  Tapioca 

APPROXIMATELY  100  POBTIONB 

2}4  gallons  water  or  part  pineapple  juice  • 
2}4  tablespoons  salt 
1  }4  quarts  or  4>^  pounds  light  nrup 
2yi  pounds  minute  tapioca 
2  one-gallon  cans  grated  pineapple 

Bring  the  water  and  the  juice  to  the  boiling  point 
Add  the  sirup  and  salt.  ^ 

Add  the  tapioca  and  cook  until  thick — about  30  minutes — (stirring 
occasionally. 
Remove  from  the  fire  and  add  the  grated  pineapple. 


/2 DESSER  TS   FOR    100 

Prune  Pudding 

APPROXIMATELY  100  PORTIONS 

6  pounds  uncooked  prunes 

9  quarts  of  hot  water  including  prune  juice  and  pulp 
3^  pounds  or  I X  quarts  light  sirup 
X  tablespoon  salt 
1  }4  pounds  cornstarch 
1  quart  cold  water 

1  cup  lemon  juice  or  juice  from  8  lemons 
1 2  egg  whites 

Wash  prunes,  soak  over  night. 

Cook  over  a  slow  fire  for  6  hours.  This  slow  cooking  seems  to 
bring  out  the  sweetness  in  the  prunes. 

When  cooked,  cool  and  remove  the  pits. 

Put  the  prunes  through  a  colander. 

Bring  the  prime  juice  and  pulp  up  to  9  quarts  by  adding  hot  water. 

To  this  mixtiire  add  the  sirup  and  the  salt. 

Bring  to  the  boiling  point. 

Add  the  cornstarch  mixed  with  1  (juart  of  cold  water. 

Cook  for  30  minutes  in  a  double  boiler;  stir  to  prevent  lumping. 

Add  the  lemon  juice  and  the  stiffly  beaten  egg  whites.  (The  egg 
whites  may  be  omitted.) 

This  may  be  served  with  or  without  cream. 

Queen  of  Puddings 

APPROXIMATELY  100  PORTIONS 

2  gallons  milk 

1  quart  or  3  pounds  light  sirup 

3  teaspoons  salt 

3  teaspoons  nutmeg 
20  egg  yolka 

4  pounds  or  3  quarts  of  cake  crumbs 

2  pounds  raisins 

Heat  the  milk. 

Add  the  sirup,  salt,  nutmeg,  and  the  beaten  egg  yolkt. 

Place  the  cake  crumbs  in  buttered  baking  diihea. 

Add  the  hot  liquid  and  washed  raisins. 

Bake  until  set. 


Merinfu* 

]J^  quarts  or  3>^  pounds  light  sirup 
whites  of  20  eggs 


USING   LITTLE   SUGAR  13 


Merincue— Continued. 

Cook  sirup  to  108°  C.  (226°  F.)  or  boil  for  5  minutes. 
Add  the  cooked  sirup  gradually  to  the  stiffly  beaten  egg  whites  of 
the  20  eggs. 
Continue  the  beating  until  the  meringue  is  cool. 
Spread  over  the  cooked  pudding  and  brown  in  the  oven. 


Rice  Pudding 

APPROXIMATELY  100  PORTIONS  OF  4  OUNCES 

1 2  quarts  milk 
2  pounds  rice 
2  pounds  raisins 
1  quart  or  3  pounds  light  sirup 
1  tablespoon  salt 
1  %  teaspoons  ciimamon 

Scald  the  milk. 

Wash  the  rice. 

Wash  the  raisins. 

Mix  all  the  ingredients. 

Pour  into  buttered  baking  dishes. 

Bake  in  a  very  slow  oven  for  3  to  4  hours;  stir  several  times 
during  the  first  hour  to  prevent  sticking. 

If  the  oven  is  too  hot  the  milk  will  curdle  before  the  pudding  is 
cooked. 


Custard  Rice  Pudding 

APPROXIMATELY  100  PORTIONS 

3  pounds  rice 
1 0  quarts  milk 
20  eggs 

2  ounces  salt 
IX  quarts  or  3^  pounds  light  sirup 

i  tablespoon  vamilla 

Wash  rice. 

Cook  rice  imtil  tender  in  8  quarts  of  milk. 
Mix  the  eggs,  salt,  sirup,  and  2  quarts  of  milk. 
Add  to  the  cooked  rice. 

Cook  in  double  boiler  for  15  minutes;  stir  to  prevent  separation  of 
custard. 

Add  vanilla. 


14  DESSERTS   FOR    f  00 

Sugarless  Rice  Compote 

APPROXIMATELY  100  PORTIONS 

3  pounds  rice 
7  quarts  milk 
2  ounces  salt 
IX  quarts  or  3X  pounds  light  sirup 
14egg8 

Wash  the  rice. 

Cook  the  rice  in  6  quarts  of  the  milk  until  tender. 
Add  the  sirup  and  salt. 

Add  the  slightly  beaten  eggs  mixed  with  1  quart  of  cold  milk. 
Cook  until  thick. 
Allow  to  cool  and  mold. 
Variation: 

The  eggs  may  be  omitted. 

If  e^s  are  omitted  use  3J  poimds  of  rice. 


Sauce 

6  quarts  sliced  peaches 
I  }4  quarts  or  4^  p>ounds  light  sirup 


To  make  the  peach  sauce: 

Cook  sirup  to  108°  C.  (226°  F.)  or  boil  for  5  minutes. 

Pour  over  the  sliced  peaches. 

Use  this  sauce  to  serve  on  top  of  the  molded  rice. 

Other  fruits  may  be  used  in  the  same  way. 

Canned  fruit  may  be  used  without  the  addition  of  sirup. 

Maple  Tapioca 

2^  gallons  milk 

2  pounds  minute  tapioca 
I  }4  quarts  or  4^  pounds  maple  sirup 
2}4  tablespoons  salt 
I  }/2  pounds  nut  meats 

Heat  the  milk  in  a  double  boiler  to  the  boiling  point. 
Add  the  tapioca. 

Cook  for  30  minutes  or  imtil  very  thick;  stir  frequently  to  prevent 
lumping. 
Add  the  maple  sirup  and  salt. 
When  cool  add  the  nut  meats. 

Index  Hb— 649 

9 


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